28 research outputs found
Essential oils as antibacterial agents against food-borne pathogens: are they really as useful as they are claimed to be ?
Original articleMost studies evaluating the use of essential oils
(EO) as antibacterial agents focus mainly on minimal
inhibitory concentrations (MIC) rather than minimal bactericidal
concentrations (MBC). In this work, we compared
MICs and MBCs of EO from condiment plants commonly
used in Mediterranean Europe, namely Origanum vulgare,
Salvia lavandulaefolia, Salvia officinalis, Salvia sclarea
and Rosmarinus officinalis, aiming to evaluate their
application as disinfecting agents in minimally processed
produce. Outbreaks-related pathogens such as Listeria
monocytogenes, Pseudomonas aeruginosa and Yarrowia
lipolytica were used. Results showed that all EO were able
to reduce bacterial growth in all bacterial strains tested,
particularly O. vulgare. However, fewer EO exhibited
bactericidal activities, and were only effective against one
or two bacterial strains, hence eliminating the possibility to
use them as broad range disinfectants. Furthermore, the
necessary concentrations were too high for food application.
Hence, our work suggests the need to evaluate MBC
rather than MIC and questions EO usefulness in controlling
undesired microorganisms. Overall, and despite the large volume of data published on EO, results obtained were not
very encouraging for a realistic application on produce and
question the viability of EOs as disinfecting agents in foodinfo:eu-repo/semantics/publishedVersio
Observation of zwitterion formation in the gas-phase H/D-exchange with CH3OD: Solution-phase structures in the gas phase
Oxazolone versus macrocycle structures for leu-enkephalin b2–b4: Insights from infrared multiple-photon dissociation spectroscopy and gas-phase hydrogen/deuterium exchange
Antimicrobial activity of essential oils of three herbs against Listeria monocytogenes on chicken frankfurters
Individual Dismissal in Croatia
This contribution analyses the Croatian legislation regulating individual dismissal in the context of liberalisation of dismissal legislation of the EU Member States. The new Labour Act adopted in 2014 introduced some novelties concerning the concept of a valid reason for the termination of employment, as well as in regard to the dismissal procedure. Departing from this background, the author also discusses relevant case law and gives proposals de lege ferenda